Ingredients
- 2 cups rice, cooked
- 3 tsp butter
- 1 â cups fat free milk
- 1 pound large shrimp, peeled and deveined, then cut into thirds
- 2 tsp cornstarch
- 1 large shallot, finely chopped
- 2 tablespoons flour
- 2 cups asparagus, thin stalks cut into 2â³ pieces
- ¼ cup sherry
- salt and pepper
Description
This Modified Version Of A Rachael Ray Recipe Combines Bited Sized Pieces Of Tender Shrimp In A Creamy Sherry Sauce. I Added Fresh Asparagus And Served This Terrific Sauce Over…
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